In a food processor, combine the cream cheese, sugar, instant coffee granules, and vanilla extract; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving.

In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt.

In another bowl, combine the milk and instant coffee granules until dissolved. Add the melted butter, egg, and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted in the center comes out clean.

Cool for 5 minutes before removing from pans to wire racks. Serve warm with the cream cheese spread.